{"id":47,"date":"2008-11-15T23:16:12","date_gmt":"2008-11-16T06:16:12","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=47"},"modified":"2008-11-15T23:16:48","modified_gmt":"2008-11-16T06:16:48","slug":"champagne-poached-chicken-with-grape-salad","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=47","title":{"rendered":"Champagne Poached Chicken with Grape Salad"},"content":{"rendered":"<h1><!--more--><\/h1>\n<h1>Ingredients<\/h1>\n<ul>\n<li>2 tablespoons butter<\/li>\n<li>1 large shallot, finely chopped<\/li>\n<li>1 (750-ml) bottle Champagne<\/li>\n<li>1 tablespoon freshly chopped parsley leaves, plus more for garnish<\/li>\n<li>2 teaspoons lemon juice<\/li>\n<li>1 1\/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry<\/li>\n<li>1\/2 cup heavy cream<\/li>\n<li>1 tablespoon white sauce mix (recommended: Knorr)<\/li>\n<li>Grape Salad recipe follows<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<p>In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.<\/p>\n<p>Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.<\/p>\n<p>Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.<\/p>\n<p>Ladle 1\/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.<\/p>\n<p>To serve chicken, spoon sauce over top and garnish with parsley and grape salad.<\/p>\n<h1>Grape Salad:<\/h1>\n<ul>\n<li>1 cup coarsely chopped red seedless grapes<\/li>\n<li>1 tablespoon freshly chopped parsley leaves<\/li>\n<li>1 tablespoon red wine vinegar<\/li>\n<li>1 tablespoon extra-virgin olive oil<\/li>\n<li>2 scallions, sliced<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n<p>Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-47","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/47","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=47"}],"version-history":[{"count":6,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/47\/revisions"}],"predecessor-version":[{"id":66,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/47\/revisions\/66"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=47"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=47"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}